Best Grilled Quail With Sesame Dressing Recipes

EASY GRILLED QUAIL

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail.
• Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.

GRILLED MARINATED QUAIL

Steps:

• Wash and dry quail.
• Combine remaining ingredients and place in noncorrosive container large enough to hold quail. Place quail in marinade, turning to coat both sides. Cover. Refrigerate for at least 2 hours, or overnight, turning occasionally.
• To cook, heat broiler(s). Cover broiler pan with 2 layers of aluminum foil and arrange quail on foil. If you have only one broiler, you will have to cook the quail in 2 batches. Broil 2 inches from source of heat for 5 minutes on each side. Remove metal frame holding quail open and serve with polenta (see recipe).

FIVE SPICE GRILLED QUAIL

Steps:

• To make the marinade: In a small bowl, mix together all the marinated ingredients.
• Put the quail in a large heavy-duty plastic zip-top bag.
• Pour in the marinade (if one bag isn't big enough, then use two bags and divide the marinade).
• Press the air out of the bag and seal tightly.
• Shake gently to distribute the marinade.
• Refrigerate 1-8 hours and turn occasionally.
• Take the quail out of the bag and throw away marinade.
• Pat quail dry with paper towels.
• Lightly brush the quail with vegetable oil.
• In a small bowl, add all the seasoning blend ingredients; stir to combine.
• Sprinkle seasoning blend over quail.
• Grill with breast side down over INDIRECT medium heat for 15-20 minutes or until the juices are slightly pink (turn once halfway through grill time).

GRILLED QUAIL SALAD

Steps:

• Combine the orange and lemon juice, bay leaves, crushed lemongrass, star anise, molasses, soy, chili, garlic and ginger and marinate the quail for several hours, or overnight, covered, in the refrigerator.
• To make the dressing for the salad, combine the mustard, vinegar and honey and whisk in the olive oil to create an emulsion.
• Remove the quail from the marinade and grill over an outdoor barbecue for 4 to 5 minutes on each side, or cook over medium heat in a cast iron skillet for 10 to 12 minutes, turning frequently to avoid burning. Remove from the heat and let the quail rest for several minutes before serving.
• Toss the salad greens with the dressing and divide among 4 plates. Top each salad with 2 quail for a main course and garnish each with several slices of papaya and mango and sprinkle with toasted pumpkin seeds.

GRILLED QUAIL, TUSCAN-STYLE

Steps:

• Start wood or charcoal fire or preheat gas grill or broiler.
• Cut along each side of the breastbone of each bird, then straight down through where thigh meets body to get 2 semi-boneless halves from each bird. (Don't worry if skin holding thigh and drumstick together separates.) Combine with all other ingredients in bowl or heavy plastic bag and stir or shake to coat. If time allows, marinate for an hour or so.
• Grill quail, turning as needed, until browned and cooked through, about 15 minutes. Serve hot or at room temperature.

GRILLED QUAIL WITH SAUL'S RED MOLE

Steps:

• Preheat the oven to 400°F.
• Heat a dry cast-iron skillet to just before the smoking point (see Know-how, page 147).
• Remove and discard the seeds from the ancho, pasilla, guajillo, and jalapeño peppers and roast the chiles in the skillet over medium-high heat, turning regularly to avoid burning, about 3 minutes, until the chiles release a toasted scent. Transfer the chiles to a bowl of warm water to soak for 10 to 15 minutes, until soft, then drain.
• While the chiles are soaking, place the tomatoes, onion, apple, plantain, and garlic in the skillet and drizzle with 1 tablespoon of the olive oil. Roast in the oven until slightly brown, about 20 minutes. Remove from the oven and cool slightly.
• Place the tomatoes, onion, and garlic in a blender and reserve the apple and plantain and set aside. Add the soaked chiles and 1 cup of the broth and puree until smooth. Remove from the blender and place in a large bowl.
• Place the pumpkin seeds, sesame seeds, peanuts, cinnamon stick, coriander seeds, cumin seeds, and bread in a skillet and dry roast over medium-high heat, stirring or shaking the pan constantly, until they release an aroma, about 3 minutes. Remove from the heat, cool slightly, and transfer to the same blender. Add the remaining 1 cup broth, the roasted apple and plantain, and the chocolate and puree until smooth. Place in the bowl with the chile mixture, season with salt and pepper to taste, and stir to combine. The consistency should be about the same as a pureed soup or loose sauce; if the mole is too thick, add more broth until the desired consistency is reached.
• Heat the remaining 2 tablespoons oil in a large saucepan over medium heat until hot. Add the pureed chile mixture, reduce the heat to low, and cook, stirring occasionally, for about 20 minutes, until the color darkens and the flavors meld.
• Prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow; if using a gas grill, heat the grill on medium.
• Rinse the quail, pat dry, and place in a shallow dish. Drizzle with the olive oil and sprinkle evenly with the thyme and salt and pepper to taste. Turn several times to coat evenly with the oil and herbs.
• Grill the quail for 10 to 12 minutes, turning several times to prevent charring. The skin will be golden and crispy and the interior slightly pink.
• Transfer the quail to a platter, cover loosely, and let rest for about 5 minutes before serving. Reheat half the mole, if necessary; spoon the sauce over and around the quail; and sprinkle with cilantro or scallions. Serve warm with lime wedges to squeeze over the quail.

GRILLED QUAIL WITH POMEGRANATE MOLASSES AND HORSERADISH GLAZE WITH SPICY WALNUTS AND TANGERINE VINAIGRETTE

Steps:

• Combine all ingredients in a small bowl.;
• Preheat grill pan. Season quail with salt and pepper to taste. Grill skin side down for 2-3 minutes until golden, turn over and brush with the glaze. Grill for 3-4 minutes longer, remove and brush with more glaze.;
• Place sugar, water and cayenne in a small saucepan and cook over high heat until medium colored caramel. Add walnuts and toss to coat. Remove with a slotted spoon to a parchment lined baking sheet. Tangerine Vinaigrette 2 cups tangerine juice 1 cup orange juice 3 tablespoons red wine vinegar 2 tablespoons coarsely chopped red onion 2 cloves garlic, coarsely chopped 1 tablespoon ancho chile powder 1 tablespoon honey 1 teaspoon chipotle puree 3/4 cup olive oil Salt and freshly ground pepper
• Place tangerine juice and orange juice in a small saucepan and cook until reduced to 1/4 cup. Place syrup, red wine vinegar, onion, garlic, chile powder, honey and chipotle in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
• Tangerine-Pomegranate Relish 2 tangerines, segmented 1/4 cup pomegranate seeds 1 jalapeno, finely diced 1/4 cup finely chopped red onion 2 tablespoons freshly squeezed lime juice 1 tablespoon olive oil Salt and freshly ground pepper
• Combine all ingredients in a small bowl and season with salt and pepper to taste.
• Assembly: Arugula Tangerine Vinaigrette Quail Relish Walnuts
• Place arugula in a large bowl and drizzle with some of the Tangerine Vinaigrette. Divide among 4 plates. Place 2 of the quail on top of arugula. Place a heaping tablespoon of the relish on top of the quail and around the plate. Sprinkle with the walnuts.

GRILLED QUAIL WITH SESAME DRESSING

Steps:

• Trim off the tips and the first joint of the wings from each quail, and discard. Trim off the neck if necessary. Set quail aside.
• Prepare relish: In a small bowl, gently mix the papaya, crushed red-pepper flakes, jalapeno, lime zest and juice, white pepper, and salt. Cover with plastic wrap and refrigerate until serving.
• Prepare the poaching liquid: In a small saucepan, combine the soy sauce, tamari, five-spice powder, rice-wine vinegar, and sugar. Measure 2 tablespoons of the poaching liquid and set aside for the sesame dressing. Bring the remaining liquid to a boil. Blanch the quail in the poaching liquid, one by one, while you count to 8, then remove and drain well. Repeat this process one more time. Split each quail in half so that each half has a half breast, leg, and thigh. If you are not cooking immediately, refrigerate until you are ready to grill. The poaching liquid may be frozen and used again. Be sure to bring to a full rolling boil before beginning.
• Prepare the dressing: In a medium bowl, whisk together the sugar, lime juice, chiles, ginger, garlic, soy sauce, and the 2 tablespoons poaching liquid until the sugar has dissolved. Gradually whisk in the oils, and continue to whisk until fully emulsified.
• Heat a grill pan over medium-high heat. Lightly oil the grill pan with peanut oil. Grill the quail bone-side down, turning them when they are heated through and the skin is caramelized, 3 to 4 minutes. Remove from grill pan. Set aside and keep warm.
• Prepare the vegetable: Heat the peanut oil in a saute pan over medium-high heat. Add the bok choy and long beans. Stir-fry for 1 minute. Add enough sesame dressing to coat the vegetables lightly, and cook until just tender yet still somewhat crisp.
• Place the vegetables on a large serving plate. Top with grilled quail and some of the relish. Drizzle all over with a little of the remaining sesame dressing. Serve remaining relish on the side.